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Red Velvet Rose Sandwich Cookies

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 12–15 sandwich cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These delightful Red Velvet Rose Sandwich Cookies combine the rich, velvety flavor of red velvet with a luscious rose-flavored cream filling. Perfect for Valentine’s Day, tea parties, or as an elegant dessert, these cookies are as beautiful as they are delicious!

Ingredients

Units Scale

Cookies:

  • 2 1/2 cups (315g) all-purpose flour
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs
  • 1 tbsp red food coloring
  • 2 tsp pure vanilla extract

Rose Cream Filling:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 1/2 cups (190g) powdered sugar, sifted
  • 1 tsp rose water (adjust to taste)
  • 1–2 drops pink food coloring (optional)
  • 2 tbsp heavy cream or milk

Instructions

  1. Prepare the Cookies:
    a. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
    b. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
    c. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
    d. Add eggs, one at a time, beating well after each addition. Mix in red food coloring and vanilla extract.
    e. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
    f. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
    g. Flatten each ball slightly with the back of a spoon or your palm.
    h. Bake for 10–12 minutes or until the edges are set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  2. Make the Rose Cream Filling:
    a. In a medium bowl, beat the butter with an electric mixer until creamy.
    b. Gradually add the powdered sugar, mixing until smooth.
    c. Stir in rose water, food coloring (if using), and heavy cream. Beat until light and fluffy.
  3. Assemble the Sandwich Cookies:
    a. Pair cookies of similar size.
    b. Pipe or spread about 1–2 teaspoons of rose cream filling onto the flat side of one cookie.
    c. Top with the flat side of another cookie to create a sandwich. Press gently to seal.
  4. Optional Decoration:
    • Dust the cookies with powdered sugar or drizzle with white chocolate for a decorative touch.

Notes

  • Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Rose water can be adjusted for a stronger or subtler floral flavor.

Find it online: https://newsvks.com/red-velvet-rose-sandwich-cookies/